Jamun Cheesecake with Almond Crust: No-Bake Celebration Dessert

Cheesecake with an almond cake might sound extraordinary, but the combination works quite well, given that an extra element is added to the mix – gulab jamun. While this might seem like a bit too much, given how cheesecakes tend to be mildly sweet, this is not for everyone. This fusion dessert is perfect for those who truly love their sweets and also their cheesecakes, and don’t mind the two on the same plate. It’s perfect for festive occasions or just for your next experimental bake when you are put to impress guests but don’t want to turn on the oven.

Jamun Cheesecake with Almond Crust

Ingredients

For the Cheesecake Filling:

• 1 cup mascarpone cheese or full-fat cream cheese
• 2/3 cup heavy cream
• 1/3 cup powdered sugar
• 1-2 tsp gulab jamun sugar syrup or rose water (optional, to taste)

For the Almond Crust:

• 1 cup finely ground almonds
• 2 tablespoons granulated sugar, adjust to taste
• 1/4 tsp ground cardamom, optional
• 3 tbsp melted butter
• Pinch of salt

For the Garnishing:

• 6 pieces of gulab jamun drained
• Pistachio slivers
• Rose petals
• Edible silver leaf or gold leaf

Instructions

1. Let's make the crust first. For that, take a medium bowl, add the almond meal, sugar, cardamom powder, and a pinch of salt. Mix to combine.
2. Pour the melted butter into the bowl and quickly mix to have an even mixture. You should have a wet sand consistency at the end, easy to mold, and have some cohesion when squeezed.
3. Spoon the almond mixture into jars or serving glasses and press down using the end of a small spoon to compact it.

Note: If you want a whole cheesecake, press this mixture into the base of the 6-inch springform pan. For the standard cake, double the ingredients and use a larger springform pan.

4. Transfer the almond crust into the fridge to set for 15-30 minutes while you prepare the cheesecake filling.
5. For the next step, use a whisk, manual, or an electric one to whip the cream until it forms stiff peaks.
6. Next, fold in the cream cheese and icing sugar into the whipped cream and mix until smooth.
7. This step is optional, but you can also spoon 1-2 teaspoons of the gulab jamun syrup.
8. There are two ways you can go about filling up the jars or the cake pans:

• Slice down a few gulab jamuns into 0.5cm rounds, and arrange these slices around the outside of the glass. Carefully spoon the cream cheese mixture into the middle of the jars or cake pan.
• If you don’t like too much sweetness, simply pour the cheesecake mixture on top of the almond base and level it out using a spoon.

9. Decorate the cheesecake using a combination of sliced and whole gulab jamuns. Then finish it off with rose petals, pistachio slivers, and edible gold or silver leaf.
10. Refrigerate the cheesecakes for them to set for a couple of hours, then serve.

Tips and Tricks

• If you want distinct layers in your cheesecake, chill the almond crust for about 20 minutes before pouring the filling. This helps the crust solidify, forming a firm base that won’t mix into or crumble into the cheesecake layer when you add the filling into it.
• You can pick either mascarpone cheese or cream cheese, depending on your Mascarpone is softer, sweeter, and creamier, and makes the cheesecake more indulgent. Cream cheese, on the other hand, has a mild tang that balances out the sweetness of the gulab jamun.
• If you’d like a firmer set to your cheesecake, especially if you're planning to unmold it from a pan instead of serving in jars, consider adding a bit of gelatin. Dissolve 1-2 teaspoons of gelatin in a tablespoon of warm water, let it bloom for a few minutes, then stir it into the whipped cream before folding in the cheese.
• This is a great make-ahead dessert. You can prepare the entire cheesecake a day in advance and store it in the fridge. Just hold off on adding the garnishes until just before serving.
• If you're slicing the cheesecake from a pan rather than serving it in jars, dip your knife in warm water and wipe it clean between each cut. This gives you smooth, neat slices without dragging crumbs or filling through the layers.